Light Breakfast Burrito Recipes

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EASY MONEY BREAKFAST BURRITOS



Easy Money Breakfast Burritos image

Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money! These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion. I do find that these taste better when made ahead of time and eaten at a later time.

Provided by LYNDERAE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 1h

Yield 10

Number Of Ingredients 8

1 pound bulk pork sausage
½ small onion, chopped
2 teaspoons butter
12 eggs, beaten
1 (4 ounce) can diced green chilies, drained
¾ cup process cheese food (such as Velveeta®), divided
¾ cup salsa
1 (10 ounce) package burrito-size flour tortillas

Steps:

  • Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
  • In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
  • Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 17.6 g, Cholesterol 259.3 mg, Fat 21.4 g, Fiber 1.4 g, Protein 18.4 g, SaturatedFat 8 g, Sodium 1049 mg, Sugar 2.1 g

LIGHT BREAKFAST BURRITO



Light Breakfast Burrito image

Make and share this Light Breakfast Burrito recipe from Food.com.

Provided by Annacia

Categories     Breakfast

Time 12m

Yield 1 serving(s)

Number Of Ingredients 8

butter-flavored cooking spray
2 tablespoons chopped onions
1/2 tablespoon chopped canned green chili, drained
1/2 cup egg substitute
1 tablespoon shredded fat-free monterey jack cheese
1 dash pepper
1 dash liquid hot pepper sauce (optional)
10 inches 98% fat free tortillas, warmed

Steps:

  • Lightly coat a nonstick skillet with cooking spray. Cook the onion and chiles in the skillet over medium heat for 3 minutes, stirring constantly.
  • In a small bowl, whisk together egg substitute, cheese, pepper, and Tabasco (if using).
  • Pour into skillet and scramble for 3 to 4 minutes, until the eggs are done to taste, but not dry.
  • Place the egg mixture along one-third of the tortilla, about 2 inches away from the bottom. Fold up the lower edge, then roll from the side to form a burrito.

Nutrition Facts : Calories 67.7, Sodium 239.9, Carbohydrate 4.8, Fiber 0.4, Sugar 3.5, Protein 12.3

BREAKFAST BURRITO CASSEROLE



Breakfast Burrito Casserole image

A friend gave me this burrito casserole recipe and I modified it to fit our family. It's perfect for a brunch, because you can prep it the night before and bake it the next morning. -Krista Yoder, Due West, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
4 flour tortillas (10 inches), cut into 1-in. pieces
1-1/3 cups salsa, divided
2/3 cup shredded cheddar cheese
2/3 cup shredded part-skim mozzarella cheese
Optional: Enchilada sauce and thinly sliced green onions,

Steps:

  • Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove. , In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.

Nutrition Facts : Calories 506 calories, Fat 34g fat (14g saturated fat), Cholesterol 243mg cholesterol, Sodium 1419mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

EASY BREAKFAST BURRITO



Easy Breakfast Burrito image

Top scrambled eggs with pepper Jack cheese and our Garlic-Pepper Sauce to serve up breakfast in this easy-to-make burrito.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 7

4 flour tortillas (8-inch)
3 large eggs
4 large egg whites
3/4 teaspoon coarse salt
1 teaspoon olive oil
1 cup shredded pepper Jack cheese
1 cup Garlic-Pepper Sauce, thawed and drained, if necessary

Steps:

  • Preheat oven to 350 degrees. Wrap tortillas in foil; heat in oven, 10 minutes.
  • Meanwhile, in a large bowl, whisk eggs and egg whites, 2 tablespoons water, and salt. In a large nonstick skillet, heat oil over medium-low. Add mixture; cook, stirring with a heatproof spatula, until eggs start to form curds. Stir in cheese; cook until melted.
  • In a small skillet, heat garlic-pepper sauce over medium. Divide eggs among tortillas; spoon sauce over eggs. Roll up tortillas.

Nutrition Facts : Calories 332 g, Fat 19 g, Fiber 2 g, Protein 21 g

EASY BREAKFAST BURRITOS



Easy breakfast burritos image

Prep this hearty burrito brunch the day before for easy assembling in the morning. The recipe is just what you need after party excesses or on New Year's Day

Provided by Anna Glover

Categories     Breakfast, Brunch, Lunch

Time 1h25m

Number Of Ingredients 25

1 tbsp olive oil
4 red peppers , finely sliced
250g chestnut mushrooms , sliced
8 spicy or herby sausages
1 tbsp olive oil
1 red onion , finely chopped
400g can pinto beans , drained and rinsed
400g can cannellini beans , drained and rinsed
400ml passata
1-2 tbsp chipotle paste
1-2 tbsp red wine vinegar
1-2 tbsp light brown soft sugar
4 vine tomatoes , finely chopped
½ small bunch of coriander , finely chopped
½ small red onion , finely chopped
1 lime , juiced
1 red chilli , deseeded and finely chopped
50g butter
1 tsp cumin seeds
12 large eggs , beaten
8 large or 16 small tortilla wraps
3 large avocados , stoned, peeled and chopped
½ small bunch of coriander , roughly chopped
50g smoked or mature cheddar , grated
lime wedges and chilli sauce (optional)

Steps:

  • To make the beans, heat the oil in a pan and fry the onion for 5 mins until soft. Add both types of beans, the passata, chipotle paste, vinegar and sugar and simmer for 15 mins until thick and saucy. Season. Add more chipotle paste, sugar or vinegar to taste - it should be a balance of sweet, spicy and tangy. To make the salsa, combine all of the ingredients and season.
  • Heat the oil in a large frying pan and fry the peppers and mushrooms for 10 mins until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 mins more until golden and cooked through.
  • Warm the tortillas, then keep warm in a clean tea towel. Put the avocados, coriander, cheese and lime wedges (if using) in bowls.
  • Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 min, then add the eggs, stirring slowly, until scrambled. Season and tip into a warmed bowl. Serve everything in the middle of the table with chilli sauce, if using, and let everyone dig in.

Nutrition Facts : Calories 577 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.8 milligram of sodium

BREAKFAST BURRITOS RECIPE BY TASTY



Breakfast Burritos Recipe by Tasty image

Here's what you need: flour tortillas, hash brown, egg, breakfast sausage, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Breakfast

Yield 6 burritos

Number Of Ingredients 5

6 flour tortillas
2 cups hash brown, cooked
2 cups egg, scrambled
1 lb breakfast sausage, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 43 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 2 grams

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